1 large bunch cilantro, washed well (leaves only)
4 garlic cloves
1 small onion, chopped
2 fresh serrano peppers
1 (10-ounce) can tomatoes with green chilies
3 quarts chicken stock
1 (8-ounce) can tomato sauce
2 or 3 teaspoons ground cumin (cominos)
1 to 2 teaspoons salt
2 tablespoons cornstarch dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips
2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1 to 1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per serving)
2 avocados, peeled, pitted and sliced
1. Puree cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat stock and add puréed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
2. Fry tortillas strips in oil until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and ladle the stock over top. Garnish with shredded cheese and 2 or 3 avocado slices.